Eggplant chickpea stew - this recipe is delicious, nutritious, vegan and gluten-free! It's quite easy to make and paired with rice is a filling meal. You'll need the following ingredients:

1 eggplant (diced)

1 large tomato (remove the skin by plunging tomato in hot water for a minute, then cold water as you remove skin)

1 pepper, diced

1 cup cooked chickpeas

Fresh coriander, lemon juice

1 teaspoon brown sugar (optional)

1 teaspoon cococunt flakes (optional)

Spices: asafetida, cumin, mustard seeds, coriander, salt to taste

Heat one teaspoon of oil (coconut or vegetable work well) and fry 1/3 teaspoon cumin seeds and 1/3 teaspoon mustard seeds for 30 seconds. Add the pinch of asafetida and sauté for 30 seconds. Next, add your eggplant and stir-fry for at least 5 minutes over a low heat. After removing the tomato skins, chop your tomato and add to the eggplant, along with the pepper. Add salt, pepper and brown sugar, stir. Cover the mixture and stir on occasion. You should sauté on a low heat until the tomato juice is almost all evaporated - at least 30 minutes. Add the chickpeas near the end of the cooking process. Add freshly chopped cilantro, stir in before serving. Optionally, can squeeze lemon juice and/or say sauce before serving as well to enhance the flavor. This tastes great both warm and cold! Try serving with our lemon coconut rice! I also like to add a teaspoon of coconut flakes and a tablespoon or so of raisins to this dish.